Ground up my homemade faux bakon (pork belly, paprika, liquid smoke, pepper) and mixed with 80/20 ground beef. Seasoned with basil, oregano, rosemary, freshly minced garlic, freshly mince onion, and thyne. Added panko bread crumbs, cream, and an egg. Combined and browned over low heat on all sides. Made marinara with crushed tomato, tomato paste, minced onion, minced garlic, and herbs. Sweated the onion, and garlic, and herbs. Added the tomato paste and cooked for 3 minutes. Added crushed tomato. Cooked for ten minutes. Adjusted seasonings until the sauce tasted right. Placed the meatballs into a large, rectangular casserole dish. Poured the sauce over top. Covered with grated Parmegiano Regiano, then sealed with foil. Baked at 300' F. for 4 hours. Made baked spaghetti squash as a side. Cooked spaghetti to al dente. Served with garlic toast. It came out very tasty.
I believe that using heavy cream added rich flavor to the meatballs, and made them tender, but not mushy. I wish I could eat this once a week, at least.
Seeeeya; Chief Longwind of the North